BHA & BHT Free Vegan Vegetable Pulao
This fragrant rice dish is built entirely from whole spices, fresh aromatics, and vegetables — exactly the kind of cooking that sidesteps the processed additives found in so many packaged convenience foods. Cumin seeds, cardamom, cinnamon, and cloves bloom in hot oil to create a deeply aromatic base, while ginger, garlic, and a trio of ground spices layer in warmth and complexity. Carrots, green beans, and peas add color and texture, making this a genuinely satisfying one-pot meal rather than a simple side. Soaking the basmati before cooking and letting it rest off the heat are the two small steps that guarantee every grain comes out long, fluffy, and separate. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl beautifully. Because every ingredient here is whole and unprocessed, you have complete visibility into what's going into your pot — no label-reading anxiety, no hidden preservatives to track down.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado oil or sunflower oil)
- 1 tsp cumin seeds
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 inches)
- 4 whole cloves
- 1 medium yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 medium carrot, peeled and cut into ½-inch dice
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 ¼ tsp salt, plus more to taste
- 2 ¾ cups water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, roughly torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain thoroughly.
- 2
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves and cook, stirring, until the cumin seeds sizzle and turn a shade darker and the spices are fragrant, about 1 minute. Watch closely — the spices can scorch quickly.
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